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- Olabarrieta, Idoia, et al.
(författare)
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Aging properties of films of plasticized vital wheat gluten cast from acidic and basic solutions
- 2006
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Ingår i: Biomacromolecules. - : American Chemical Society (ACS). - 1525-7797 .- 1526-4602. ; 7:5, s. 1657-1664
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Tidskriftsartikel (refereegranskat)abstract
- In order to understand the mechanisms behind the undesired aging of films based on vital wheat gluten plasticized with glycerol, films cast from water/ethanol solutions were investigated. The effect of pH was studied by casting from solutions at pH 4 and pH 11. The films were aged for 120 days at 50% relative humidity and 23 C, and the tensile properties and oxygen and water vapor permeabilities were measured as a function of aging time. The changes in the protein structure were determined by infrared spectroscopy and size-exclusion and reverse-phase high-performance liquid chromatography, and the film structure was revealed by optical and scanning electron microscopy. The pH 11 film was mechanically more stable with time than the pH 4 film, the latter being initially very ductile but turning brittle toward the end of the aging period. The protein solubility and infrared spectroscopy measurements indicated that the protein structure of the pH 4 film was initially significantly less polymerized/ aggregated than that of the pH 11 film. The polymerization of the pH 4 film increased during storage but it did not reach the degree of aggregation of the pH 11 film. Reverse-phase chromatography indicated that the pH 11 films were to some extent deamidated and that this increased with aging. At the same time a large fraction of the aged pH 11 film was unaffected by reducing agents, suggesting that a time-induced isopeptide cross-linking had occurred. This isopeptide formation did not, however, change the overall degree of aggregation and consequently the mechanical properties of the film. During aging, the pH 4 films lost more mass than the pH 11 films mainly due to migration of glycerol but also due to some loss of volatile mass. Scanning electron and optical microscopy showed that the pH 11 film was more uniform in thickness and that the film structure was more homogeneous than that of the pH 4 film. The oxygen permeability was also lower for the pH 11 film. The fact that the pH 4 film experienced a larger and more rapid change in its mechanical properties with time than the pH 11 film, as a consequence of a greater loss of plasticizer, was presumably due to its initial lower degree of protein aggregation/ polymerization. Consequently, the cross-link density achieved at pH 4 was too low to effectively retain volatiles and glycerol within the matrix.
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- Ullsten, Henrik, et al.
(författare)
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Properties of Extruded Vital Wheat Gluten Sheets with Sodium Hydroxide and Salicylic Acid
- 2009
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Ingår i: Biomacromolecules. - : American Chemical Society (ACS). - 1525-7797 .- 1526-4602. ; 10:3, s. 479-488
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Tidskriftsartikel (refereegranskat)abstract
- This paper presents a novel approach to improve the barrier and mechanical properties of extruded glycerol-plasticized vital wheat gluten sheets. The sheets were extruded with a single screw extruder at alkaline conditions using 3-5 wt % NaOH. Salicylic acid (SA), known to improve the extrudability of wheat gluten, was also added alone or in combination with NaOH. Oxygen transmission rate and volatile mass measurements, tensile tests, protein solubility, glycerol migration, infrared spectroscopy, and electrophoresis were used to assess the properties of the extrudate. Electrophoresis showed that the gluten/glycerol sheet and the sheet with 3 wt % NaOH and I wt % SA contained the same building blocks in terms of proteins and protein subunits, although the protein solubility in these samples was different. The oxygen barrier, at dry conditions, was improved significantly with the addition of NaOH, On the other hand, the addition of salicylic acid yielded poorer barrier properties. The extrudate was placed on a blotting paper and its aging properties were investigated during the first 120 days. It was observed that the extrudate with 3 wt % NaOH had the most suitable combination of properties (low oxygen permeability, large strain at break, and relatively small aging-induced changes in mechanical properties); the reason is probably due to low plasticizer migration and an optimal protein aggregation/polymerization.
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- Wretfors, Christer, et al.
(författare)
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Use of Industrial Hemp Fibers to Reinforce Wheat Gluten Plastics
- 2009
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Ingår i: Journal of Polymers and the Environment. - : Springer Science and Business Media LLC. - 1566-2543 .- 1572-8919 .- 1572-8900. ; 17:4, s. 259-266
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Tidskriftsartikel (refereegranskat)abstract
- The next generation of manufactured products must be sustainable and industrially eco-efficient, making materials derived from plants an alternative of particular interest. Wheat gluten (WG) is an interesting plant material to be used for production of plastic similar materials due to its film-forming properties. For usage of plastics in a wider range of applications, composite materials with improved mechanical properties are demanded. The present study investigates the possibilities of reinforcing WG plastics with hemp fibers. Samples were manufactured using compression molding (130 A degrees C, 1600 bar, 5 min). Variation in fiber length, content (5, 10, 15 and 20 wt%) and quality (poor, standard, good) were evaluated. Mechanical properties and structure of materials were examined using tensile testing, light and scanning electron microscopy. Hemp fiber reinforcement of gluten plastics significantly influenced the mechanical properties of the material. Short hemp fibers processed in a high speed grinder were more homogenously spread in the material than long unprocessed fibers. Fiber content in the material showed a significant positive correlation with tensile strength and Young's modulus, and a negative correlation with fracture strain and strain at maximum stress. Quality of the hemp fibers did not play any significant role for tensile strength and strain, but the Young's modulus was significantly and positively correlated with hemp fiber quality. Despite the use of short hemp fibers, the reinforced gluten material still showed uneven mechanical properties within the material, a result from clustering of the fibers and too poor bonding between fibers and gluten material. Both these problems have to be resolved before reinforcement of gluten plastics by industrial hemp fibers is applicable on an industrial scale.
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